Have you ever tried pickled avocado? It might sound unusual, but this simple recipe transforms avocados into a tangy, versatile condiment that brightens many dishes. If you often buy avocados in bulk, want to lengthen their usable life, or just enjoy pickled flavors, these avocado pickles are worth trying.
This post includes helpful tips and tricks. If you’re short on time, use the recipe card below to jump straight to the instructions.
If you’re wondering how to preserve avocados or what to do when you end up with extras, pickling is a great option. Quick pickled avocados pair the creaminess of avocado with bright, acidic pickling liquid for a unique taste and texture. They follow the same quick-pickle concept as pickled onions or pickled jalapeños but deliver a softer, creamier result.
Why you’ll love this recipe
- Unique and delicious: The combination of avocado and pickling brine creates a surprising, balanced flavor that’s both tangy and rich.
- Quick to make: Active prep takes about 10–15 minutes, and then the jars chill in the fridge to let the flavors meld.
- Versatile condiment: Use these pickles on tacos, sandwiches, salads, or simply eat them straight from the jar.
Ingredients and notes
For this recipe you’ll need: 2–3 extra-firm (under-ripe) avocados, 1 cup distilled white vinegar, 1 cup water, 1/4 cup sugar, 1 tablespoon salt, 3 garlic cloves, and 1 teaspoon red pepper flakes (optional). Choose firmer avocados so they hold up in the brine instead of turning mushy.
Notes and variations
- Use under-ripe avocados: Firm fruit holds its shape better during pickling.
- Sugar alternatives: You can substitute monkfruit or another sweetener if you avoid sugar; note the final flavor will be less balanced without any sweetener.
- Add fresh herbs: Parsley or cilantro can be added to the jar for extra brightness, though they’re optional.
Step-by-step instructions
Slice the avocados into thin strips
Halve and pit the avocados, then slice each half into about four thin strips. Aim for uniform pieces so they pickle evenly—each avocado half should yield roughly four slices.
Prepare the pickling liquid and jar the avocados
In a small saucepan combine 1 cup distilled white vinegar, 1 cup water, 1/4 cup sugar, and 1 tablespoon salt. Heat over medium, stirring until the sugar and salt fully dissolve. Remove from heat and let the liquid cool slightly.
Place 3 garlic cloves and 1 teaspoon red pepper flakes (if using) into a clean jar. Pack the avocado slices into the jar and pour the warm pickling liquid over them, ensuring the slices are submerged. Allow the jar to cool to room temperature, then seal and refrigerate for at least 30 minutes; 2–3 hours is ideal for the best flavor.
Serving and storage suggestions
Store pickled avocados in the refrigerator and consume within about two weeks. Shelf life depends on how ripe the fruit was when pickled; under-ripe avocados last longer. Discard the pickles if the avocado pieces become overly mushy or begin to disintegrate.
Serving ideas:
- Enjoy straight from the jar as a tangy snack.
- Use instead of fresh avocado on tacos for a bright, briny element.
- Add to sandwiches for a creamy-yet-pickled topping.
If you make this recipe, please leave a comment and rating — feedback is appreciated!
Pin
Pickled Avocado!
Ingredients
- 2 avocados, medium, choose firm/under-ripe
- 1 cup distilled white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes, optional
- 3 garlic cloves
Instructions
-
Slice each avocado half into thin strips, about 4 slices per half.
-
In a small saucepan combine the vinegar, water, sugar, and salt. Heat over medium, stirring until sugar and salt dissolve, then remove from heat.
-
Place red pepper flakes and garlic in a clean jar. Pack the avocado slices into the jar and pour the pickling liquid over them. Let the jar cool, seal tightly, and refrigerate at least 30 minutes, preferably 2–3 hours. Serve chilled.
Notes
- Choose extra-firm avocados so the slices retain texture in the brine.
- Monkfruit or other sweeteners can replace sugar, but skipping sweetener makes the pickles noticeably saltier.
- Fresh herbs like parsley or cilantro can be added to the jar for extra flavor.
- Refrigerate these quick pickles and consume within two weeks. Discard if the slices become overly mushy or break down.
Nutrition
|
Carbohydrates: 11g
|
Protein: 1g
Nutrition information is an approximation.
Like this? Leave a comment below!